Chef Recipe: Mix entire packet of brine in 1 ½ C Hot water. Stir frequently until salt and sugar are completely dissolved. Note: the other spices won’t dissolve. Cool completely. Pour over your choice of meat - up to 2lbs. Technique Countertop - let brining meat sit for up to an hour. Refrigerator - let brining meat rest in refrigerator all day, up to overnight. Remove meat from brine and pat dry. Note: Do not save and reuse brine that has had raw protein in it, discard. Cook as desired.
*Great with chicken thighs, pork chops and pork butt
Storage Instructions: In the case that there are remaining spices leftover in your Colorado Spice pouch, please seal in a Ziploc-style bag and store in a dark, cool, dry place. Use within 6 months.
INGREDIENTS: SALT, BROWN SUGAR, BLACK PEPPER, ALLSPICE, THYME, ROSEMARY, SAGE.